Dulce de Leche Ice Cream Cake


Dulce de Leche Ice Cream Cake

If you’re craving a dessert that’s creamy, sweet, and utterly indulgent, this Dulce de Leche Ice Cream Cake is for you. Layers of caramel-flavored ice cream, moist cake, and luscious toppings come together to create a show-stopping treat for birthdays, holidays, or any special occasion.

Ingredients

For the Cake Base:

  • 1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)

For the Ice Cream Layer:

  • 1 pint dulce de leche ice cream, slightly softened

  • 1 pint vanilla ice cream, slightly softened

For the Topping:

  • 1 cup whipped topping (Cool Whip or homemade)

  • 1/4 cup dulce de leche sauce (for drizzling)

  • Optional: caramelized nuts, chocolate shavings, or sea salt for garnish

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened dulce de leche ice cream evenly over the cake. Smooth the top with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Caramel Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with dulce de leche sauce. Sprinkle optional toppings like caramelized nuts or chocolate shavings.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to let the layers set perfectly. Slice with a warm knife for clean cuts and serve chilled.

Pro Tips for the Perfect Dulce de Leche Ice Cream Cake

  • Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes before spreading for easier layering.

  • Extra Flavor: Add a layer of crushed cookies or brownie pieces between ice cream layers for texture.

  • Presentation: Pipe whipped topping around the edges and drizzle extra dulce de leche for a professional look.

  • Sea Salt Twist: Sprinkle a pinch of sea salt on top to balance the sweetness and enhance the caramel flavor.

Why You’ll Love This Cake

This dessert is a caramel lover’s dream! The creamy dulce de leche ice cream combined with moist cake and decadent toppings creates a rich, indulgent dessert that’s perfect for impressing guests or enjoying as a treat for yourself.

Serving Suggestion:
Serve slices with extra dulce de leche drizzle and a few chocolate shavings or nuts on top for a restaurant-quality dessert experience.

OTHER RECIPES



INGREDIENTS
  • 5 whole graham crackers, broken up
  • 1/2 cup toasted hazelnuts
  • 1/8 teaspoon salt
  • 1 tablespoon plus 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 4 pints dulce de leche ice cream (see note)
  • 2 pints strawberry sorbet
  • 2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional
INSTRUCTIONS
 Heat oven to 350 degrees F.

In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. 
Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. 
Press mixture over bottom (not sides) of 10-inch-diameter springform pan. 
Bake crust about 8 minutes until golden. Cool completely.

Slightly soften 1 1/4 pints ice cream; spread over crust. 
Freeze until firm, about 1 hour. 
Slightly soften 1 pint sorbet; spread over ice cream. 
Freeze until firm, about 2 hours.
 Slightly soften 1 1/4 pints ice cream; spread over sorbet. 
Freeze until firm, about 1 hour. 
Slightly soften 1 pint sorbet; spread over ice cream. 
Freeze until firm, about 2 hours. 
Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. 
Cover; freeze until firm, overnight and up to 1 week.

Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.

Cut around cake to loosen. 
Release pan sides. 
Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

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